The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › It’s about time. › It’s about time.
January 4, 2013 at 2:15 am
#6518
Member
Dan, Welcome aboard even if it has taken you over a year to get here! As for necessarily cutting this one short may I suggest instead you make that call later after it has aged for a bit. As long as it starts turning from red to reddish brown to mahogany you’re fine. One other thought all the loin strips I have seen that big always have had an abundant amount of fat. I always trim excessive fat before starting.
Ron